Chicken and Rice Stirfry

Chicken And Rice Stirfry Recipe

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Pamela Riche



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1 lb
chicken breast, boneless and skinless, cut in chunks
stalks celery, diced
1 large
carrot, diced
1 large
onion, quartered
1 tsp
chicken bouillon
1 can(s)
chicken broth
2 1/2 c
1 1/2 c
3 Tbsp
soy sauce, low sodium
garlic cloves, crushed

How to Make Chicken and Rice Stirfry


  • 1Mix 2 cups water and can of broth, bring to a boil.
  • 2Add rice, bring to a boil then cover and reduce heat to simmer until liquid is absorbed - approximately 30 minutes.
  • 3In wok or large pan heat 1/2 cup of water, bouillon and garlic over medium high heat.
  • 4Add prepared vegetables and chicken.
  • 5Stir fry until vegetables are tender and chicken is cooked through, about 15 minutes.
  • 6Add cooked rice and stir well.
  • 7Add soy sauce and mix in.
  • 8NOTES: Make sure all visable fat is removed from chicken before cooking.

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About Chicken and Rice Stirfry

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy

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